For Immediate Release
Contact: Michael Bennett
1555 17th street Cswy.
Fort Lauderdale, Fl. 33306
Chef Michael Bennett’s dish for
New Times-Pairings 2010.
Fresh Ingredients and Tropical Flavors are deliciously
absorbed in a Value-Endorsed State of Mind
“Food and Cooking has been my entire life…
making it a value just seems right!” ~Chef Michael Bennett
Fort Lauderdale, Florida, September 2010 – The Bimini Boatyard (BBY) was first usher into the Fort Lauderdale dining scene scape in September of 1989. A lot has happened in the world since the time of its opening. Remember the fall of the Berlin Wall? The reins of this lengthy journey have been taken on by chef and cookbook author-Michael Bennett, once acknowledged by the American Culinary Federation as Chef of the Year -1995.
Today the BBY is best-known for its exciting and wildly popular “Caribb-ican” menu, value-based wines and the best Happy Hour in Fort Lauderdale. Like BBY’s menu, the wine list selections are globally sourced, chosen for their value price point and a complementary taste when paired with our menu. United with our casual-style of service – that is straight from the heart – referring to a sense of caring and friendliness, it is the combination of good food and this almost neighbor-like service that has invigorated this 21 year landmark.
Chef Michael is participating in the Pairings event this year and he gives us this recipe to post so all will be familiar with the dish before they get a chance to try in on September 16th, 2010.
My recipe for the New Times-“Pairings” event 2010
- Event will take place on September 16th, 2010 – in Fort Lauderdale.
- Chef Michael will be showcasing a fabulous recipe made from WHITE tuna.
- It is prepared in a new – “Old World” style.
- As chef Michael Bennett mixes in the classic French cookery methodologies with Caribbean and Asian elements – to form a new classic cooking method that is transformed by the use of an un-likely pairing of ingredients.
For more recipes and information about chef Michael Bennett’s cookbooks, goto:
Red-Curry and Beurre Noisette Mop
served with Plantain and Pineapple
*** White Tuna – being extremely rich – should only be eaten in smaller portion sizes.
5 oz. Is all you’ll need to be satisfied.
First part of the recipe
Pink Peppercorns 3 Tbs.
Green Peppercorns 1 Tbs.
Mustard powder ½ teas.
Ginger powder ½ teas.
Seasalt 1 Tbs.
Mrs. Dash 1 Tbs.
Curry Powder ½ teas.
Poultry spice ½ teas.
Cayenne pepper pinch
Paprika 2 Tbs.
Garlic, granulated 1 teas.
Onion, granulated 1 teas.
2nd part of the recipe: the Mop
Butter ½ lb.
Red Curry paste 2 Tbs.
Triple Sec liquor 1 teas.
Brandy 1 teas.
Sesame oil 2 oz.
Salt and pepper 1 teas. (4 to 1 ratio-salt to pepper)
Honey 4 oz.
Escolar 8 (5oz. fillets about 1 ½ inch thick)
First part of recipe – directions:
Place all spice ingredients in a coffee bean grinder and pulse into powder.
Use this powder to sprinkle – heavily onto the fish – before grilling.
2nd part of recipe directions:
First: you are going to make the sauce, then glaze the fish as it cooks on a grill.
Place the butter in an already hot – heavy bottom pan to speed the butter’s browning. Stir while the butter starts to cook. Continue to stir as the pan heats the butter and you will notice the butter starting to turn a brownish color. At this point add the red curry, watch for boiling. The curry spices will hasten the browning of the butter. Then, as the color deepens in brownish tint, add the CAREFULLY rest of the ingredients.
Carefully add the liquor to the glaze because there is a chance that the mix will be too hot and boil up rapidly and over flow on the stove.
Finish with adding the honey last. Cool the glaze.
Next – Season with the Caribbean Sweet-Spice blend and cook the fillets of Escolar over the grey coals of a well-oiled grill grates. Mark-the fillets, that is sear on the grates (about two minutes) and then flip and cook 1 minute more. Then move over to the cooler parts of the grill and cover so the heat of the coals work to heat the fish like an oven. Cook about 5 minutes more per inch of fillet thickness.
As you are cooking over the grey coals, lightly brush with the mop. Flip over and mop again. Move the fillet, mop again, close lid, cook and mop once again. Finish cooking and mop once more. Place on a warm platter until ready to serve. There will be some juices that flow out.
To plate, Make the next part of the recipe. Place the melange in the center of the plate and set the cooked fish fillet atop and mop with a little more sauce and let it roll down onto the plate.
Using a 3 inch round ring mold, fill with the plantain melange and push down onto the mixture to form a compressed circle of plantain. Lift the mold to remove, leaving a perfect circle on the plate where the fillet can rest easily.
Garnish with a small salad of arugula, sunsprouts and citrus sections or, just a little micro greens.
Paired with a special combination of tropical food elements;
Plantain and Pineapple
enough for eight portions
Plantains, greenish-yellow 3 each
Pineapple pieces 1 small can (about 5 oz.)
Red Bell pepper, diced 1 each
Cilantro, chopped well 4 bunch
Seasalt ½ Tbs.
Oil As needed
Heat 1/2 quart of oil in a deep pot to 350 degrees.
Clean the plantains. This is done by making a slit into the plantain with a small pairing knife along the ridges of the banana-like veggie. Remove the skin, then dice the plantain into 3/8 – 1/2 inch size diced.
Fry the plantain-about 2 minutes so they are no longer raw. Then remove from oil and drain. Season with salt.
In another saute pan, saute the diced peppers in a small amount of oil. Toss in the drained plantains, then the pineapple and then cilantro. Toss in the pan to mix the melange. Season again with the Seasalt. Remove and then place in the center of the plate. Place the fish fillet over top.
For more recipes and information about chef Michael Bennett’s cookbooks, goto:
the Author of:
In the Land of Misfits, Pirates and Cooks
Underneath a Cloudless Sky
The Professional Image, inc.
In the U.S: South Beach and South Florida
International: St. Croix, St. Thomas, Tortola, St. Maarten, Aruba
Contact us at: firstname.lastname@example.org
“Crafting a Cuisine”
Thanks to our Staff:
SENIOR Editor: Eileen Clark
ASSISTANT EDITOR: jESS “E”
Photographs: The Professional Image, inc.,
Copyright © 2010 by Michael Bennett~the Tropical Cuisinier!
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Innovation that comes with time and experimentation.
In America, modern Cuisine, is constantly changing.
Innovation Is the life blood of many successful restaurants. As you commence innovation, you have to craft an ideal. This ideal is a thought process. Cuisine is first thought, subsequently finesse and then production. Cuisine is thought of as a temporary art. So a chef has to be constantly creating. This book follows three generations of chefs that have crafted a Cuisine.
Cuisine, in modern days is a thought process of coexistence. Crafting a cuisine is first setting boundaries to what were your culinary limits. But on the New American Riviera there are no culinary transversal boundaries. This is a land of culinary experimentation, where anything goes-and usually does.
It has no start or end. It is a continuous flow of thought and brain toil. The thought comes to a chef, in mostly a daily re-accruing pattern. This art form, unlike the others – like music and painting – is one that is of oral and visual training that has been handed down through the generations and just reading descriptions are not powerful enough for consummate discipline. Repetition, repetition, repetition is the only way to teach cookery to staff and others.
Creation while day-dreaming is popular with the New American Riviera’s chefs. In South Florida, it is a little different. Being different is an every hour goal. While shopping, looking over the food choices, minds wonder as the combinations of their taste whirl around on an internal taste canvas. While dreaming about the combination’s, you need to create cookery sequences that respect the vibe of the past, while blasting through the stale misused food alliances. Tell a story of where we cook on this earth. It is always locally harvested foods that respects the cookery preferences of the local clientele as it creates and sets an imagery of the place in which we live and work. This is the hallmark of the cuisine that has been created on the New American Riviera.
Like a musician, we use the major cords of French Classical Cuisine to base culinary techniques while formulating a new cookery standard – in a techno-house (music) vogue. You should taste a dish in our mind before writing a road map to a dish. This is where understanding taste-relationships can’t just be handed down from mom. Trial and error helps balance the totality of concept. The conception must be balanced – just like a symphony of musical notes.
Artists must heal as well produce everyday. Healing is a duty alike to your children – to guide a recipe creation to exact correctness. Repetition brings with it a sense of creating a process of exactitude and velocity. The language of the recipe is one that has to be guided and refined. Healing the recipe from trial by fire (excuse the pun) is an orderly womb-to-tomb unconscious process.
Just returned from Fort Lauderdale’s March of Dimes “Chef’s Social”.
Perfect night. Greta people, nice wine and a small enough crowd to get to talk and get to know fellow chefs. The crowd was filled with chefs and event sponsors. The chefs are from across the spectrum of the Culinary fray.
Meet some great people. The host chef Dean Maxx – fresh from wining the Seafood challenge in New Orleans was great-full for the turn out and was very talkative. We finished up the night talking about local business and how much it is up this year.
Just another fantastic South Florida culinary meeting.